Haute Chocolate Wars

Xococava vs. Soma

Published: Wednesday, Feb. 15, 2012, 01:48 PM

Thinking of getting your sweetheart a box of chocolates this Valentine’s Day? You might want to stir up some lovin’ with a hot cup of cocoa instead. Hot chocolate is, well, hot again, thanks to the chocolatiers at uptown’s XocoCava and downtown’s Soma, which are creating new and enticing recipes that are definitely not like the powdered stuff your mom used to mix with milk. So which cup of haute cocoa will warm your honey’s heart? That’s for you to decide.

Name & year opened:

Chris McDonald, 2008

David Castellan, 2003

What are your secret ingredients?

Seventy per cent chocolate, sugar, cocoa, sea salt and water.

Some things are best left secret.

What’s the cocoa-making process like?

Sugar and water is brought to a low simmer. We then whisk in the sea salt and cocoa and cook over low heat. We add the chocolate and allow it to melt before blending together and straining.

We blend all ingredients in a pasteurizer/homogenizer. Then we serve it up as either a small intense shot, with steamed milk, or as a bicerin with a layer of espresso and semi-whipped cream.

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